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Belgian Dubbel

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Batch size

  • 16 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 20.2 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 15.7
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 70 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 15.6 liter(s)
    Mash size
  • 20.8 liter(s)
    Total mash volume

Steps

Temp Time
52 C 5 min
63 C 50 min
72 C 10 min
78 C 5 min

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Fermentables

17.1 BLG
7.3% ABV
16.7 SRM
Type Name Amount Yield EBC
Grain BESTMALZ - Bestt Pale Ale 3.5 kg 61.4% 80.5 % 6
Grain Viking Wheat Malt 0.5 kg 8.8% 83 % 5
Grain Viking Munich Malt 0.5 kg 8.8% 78 % 18
Grain Słód Caramunich Typ II Weyermann 0.3 kg 5.3% 73 % 120
suszone owoce
Grain Strzegom Karmel 150 0.2 kg 3.5% 75 % 150
Grain Special B Malt 0.1 kg 1.8% 65.2 % 315
orzech, śliwka ,rodzynki, karmel
Grain Strzegom Karmel 600 0.1 kg 1.8% 68 % 601
Sugar Candi Sugar, Clear 0.5 kg 8.8% 78.3 % 2
Sum 5.7 kg

Hops

30 IBU

Bitterness ratio 0.43 Balanced

Use for Name Amount Time Alpha acid
Boil Iunga 25 g 80 min 10 %

Yeasts

Name Type Form Amount Laboratory
FM26 Belgijskie Pagórki Ale Slant 120 ml Fermentum Mobile

Notes

  • 14dni- od 16C .. do 25
    10- cicha-10 C
    nagazowanie 2.5 vol

    # Odfermentowanie 82.1%
    Oct 24, 2018, 3:17 PM

Discussion